CHICKEN YOGURT GRENADINE

CHICKEN YOGURT GRENADINE:


you'll need

2 chicken breasts
2 cups of plain yogurt
1/2 cup POM juice or juice of 1 pomegranate. (save some seeds for presentation)
1 tablespoon of Xylitol sweetener (can substitute sugar)
3 teaspoons of honey
1/2 cup cashews
1 1/2 cup of bread crumbs
1 Tablesoon of flour
2 drops of lime juice

Cut the chicken into strips to desired size. Using 1 cup of yogurt, dip the strips into the yogurt and roll them in the bread crumbs. Set this aside

Make a cup of flour and water mixture for thickening the sauce. Use about a tablespoon of flour. Set this aside.

Mix the pomegranate juice with the remaining 1 cup of yogurt in small blender. Add lime juice, honey, xylitol, and a handful of cashews. Mix well. Pour the mixture into a sauce pan and bring to a boil, stirring constantly. Slowly add flour and water mixture until it reaches a desired consistency. Remember it will thicken as it cools. Turn off the heat. Put in a bowl and set this aside.

Gently saute the breaded chicken strips in a skillet over medium heat until thoroughly cooked.

Coarsely grind the remaining cashews. Place in a bowl and set aside.

Place any green leaves over a serving platter, Then place the two bowls of sauce and cashews in the center with the chicken strips on either side. Put Pomegranate seeds for decoration. If you would like, you can drizzle sauce on top and serve them on individual plates with the seeds and ground cashews on top. Remember, presentation is everything! Enjoy!




We made  asparagus as a side dish with shredded cheese melted on top.



The chicken is sitting on top of Mustard greens with pomegranate seeds on top.  Ready to eat!